US4031253A - Procedure for preserving root crops by deep freezing and their peeling - Google Patents

Procedure for preserving root crops by deep freezing and their peeling Download PDF

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Publication number
US4031253A
US4031253A US05/628,491 US62849175A US4031253A US 4031253 A US4031253 A US 4031253A US 62849175 A US62849175 A US 62849175A US 4031253 A US4031253 A US 4031253A
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US
United States
Prior art keywords
deep
peeling
frozen
peeled
potatoes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
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US05/628,491
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English (en)
Inventor
Mikko Tapani Suortti
Yrjo Molkki
Olavi Elis Nikkila
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Individual
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Publication of US4031253A publication Critical patent/US4031253A/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N7/00—Peeling vegetables or fruit
    • A23N7/02—Peeling potatoes, apples or similarly shaped vegetables or fruit

Definitions

  • the preserving of root crops by deep freezing is nowadays common practice in households as well as on an industrial scale, and the quality of the most common deep frozen goods remains faultless through storage periods even longer than one year.
  • the vegetables to be deep frozen are usually heat treated prior to deep freezing, and it is considered to be the minimum requirement as regards the heat treatment that the peroxidase enzyme present in the plant tissues should be destroyed. This is achieved by means of parboiling, which is followed by the deep freezing of the product. The final boiling is usually only carried out after thawing the goods, in connection with its heating immediately before serving.
  • the cleaning of the products to be deep frozen, as well as their peeling, if any, is performed prior to parboiling or boiling and deep freezing so that upon thawing the deep frozen products are immediately ready for consumption.
  • the root crop peeling methods known heretofore are not fully satisfactory either. Peeling by hand in the raw condition requires so much human labour that it is profitable in few cases only when carried out on an industrial scale. Furthermore, the peeling losses are comparatively high, about 20% When knife drum and grinding peelers are used, the peeling losses may easily be up to 30%, in addition to which the surface or products peeled by grinding remains objectionably rough. In steam and lye peeling machines, the peeling losses are confined to the 10 to 15% level, but the products, after boiling, have a leathery, tough and unattractive surface.
  • the invention is characterized in that the products to be preserved are preboiled or boiled and deep frozen in the unpeeled condition or, alternatively, in a partly peeled condition and that the peeling proper is performed after the deep freezing.
  • the peeling of the product after boiling and deep freezing considerably reduces the peeling losses compared with the peeling of the raw vegetables. This is because with cautious handling the peel will also partly be detached from the germ depressions without the necessity of carrying the peeling down to the bottom level of such depressions. At the same time, the valuable vitamins, minerals and flavour substances under the peel are preserved in the product. It should also be noted that the surface of products deep frozen and peeled according to this invention does not acquire, in connection with peeling, any leathery coat, which is obtained on mechanical peeling in raw condition.
  • Potatoes of the Rekord and Saturna varieties were boiled in grinder-peeled and lye-peeled condition, and in unpeeled condition, in steam for 25 min. and subsequently deep frozen and kept in storage at 253 K (-20° C).
  • the potatoes which had been deep frozen in unpeeled condition were peeled after one week's storage by immersing them in warm water in order to thaw the surface and by rubbing the surface layer off manually, whereupon the potatoes were once more deep frozen.
  • the potatoes were thawed in steam and they were heated to serving temperature at the same time.
  • potatoes boiled and deep frozen with peel were peeled in a grinder-peeling drum having on its walls and bottom a roughening consisting of resilient plastic strips.
  • the drum contained water of 273 to 275 K (0° to 2° C) in order to thaw the surface layer of the potatoes, and the peeling time was 2.5 min. During this period the same degree of cleanness was obtained as in the peeling of unboiled potatoes with conventional grinding peelers.
  • the peeling losses were 15.3%, with average mass of one potato, 70 g.
  • Preboiling and boiling are understood to mean the heating of the said products in water or steam at 353 to 393 K (80 to 120° C), preferably 373 K (100° C) during 0 to 30 min., depending on the temperature.
  • the deep freezing may furthermore be carried out by any method previously known in itself wherein the product is cooled to 257 K (-16° C) or colder, e.g. to a temperature between 255 and 243 K (between -18° and -30° C).

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
US05/628,491 1974-11-06 1975-11-03 Procedure for preserving root crops by deep freezing and their peeling Expired - Lifetime US4031253A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SF3236/74 1974-11-06
FI743236A FI51034C (fi) 1974-11-06 1974-11-06 Menetelmä juurivihanneksien säilömiseksi pakastamalla.

Publications (1)

Publication Number Publication Date
US4031253A true US4031253A (en) 1977-06-21

Family

ID=8508176

Family Applications (1)

Application Number Title Priority Date Filing Date
US05/628,491 Expired - Lifetime US4031253A (en) 1974-11-06 1975-11-03 Procedure for preserving root crops by deep freezing and their peeling

Country Status (5)

Country Link
US (1) US4031253A (en, 2012)
DE (1) DE2549434A1 (en, 2012)
FI (1) FI51034C (en, 2012)
NL (1) NL7513036A (en, 2012)
SE (1) SE407328B (en, 2012)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4256777A (en) * 1979-04-17 1981-03-17 Ampco Foods Inc. Method for making fried potato pieces having the peel retained thereon
US4436757A (en) 1982-09-07 1984-03-13 General Mills, Inc. Cryogenic process for decortication and hulling of sunflower seeds

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69222747T2 (de) * 1992-01-25 1998-02-12 Nestle Sa Verfahren zum Erhalten von gekochten und tiefgefrorenen Kartoffeln
DE4324029C2 (de) * 1993-07-17 1995-07-06 Alexanderwerk Ag Schälmaschine
DE4424100A1 (de) * 1994-07-08 1996-01-11 Buse Gase Gmbh & Co Verfahren und Vorrichtung zum Herstellen von gefrosteten Kartoffelhalbfabrikaten aus Kartoffelreibselmassen

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2597066A (en) * 1949-09-13 1952-05-20 Arthur M Chase Process for preparing and preserving frozen potatoes
US3600199A (en) * 1968-12-19 1971-08-17 Frederik Otto Ornbaek Method of preserving potatoes and other root vegetables by freezing and cold storage
US3689282A (en) * 1970-06-24 1972-09-05 Us Agriculture Preparation of a baked potato product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE729322C (de) * 1941-12-04 1942-12-15 Heinrich Cronemeyer Verfahren zum Schaelen von Kartoffeln, Wurzelgemuese und Obst
DD93092A3 (en, 2012) * 1971-05-27 1972-10-05

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2597066A (en) * 1949-09-13 1952-05-20 Arthur M Chase Process for preparing and preserving frozen potatoes
US3600199A (en) * 1968-12-19 1971-08-17 Frederik Otto Ornbaek Method of preserving potatoes and other root vegetables by freezing and cold storage
US3689282A (en) * 1970-06-24 1972-09-05 Us Agriculture Preparation of a baked potato product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4256777A (en) * 1979-04-17 1981-03-17 Ampco Foods Inc. Method for making fried potato pieces having the peel retained thereon
US4436757A (en) 1982-09-07 1984-03-13 General Mills, Inc. Cryogenic process for decortication and hulling of sunflower seeds

Also Published As

Publication number Publication date
FI51034C (fi) 1976-10-11
FI323674A7 (en, 2012) 1976-05-07
SE7512418L (sv) 1976-05-07
SE407328B (sv) 1979-03-26
FI51034B (en, 2012) 1976-06-30
DE2549434A1 (de) 1976-05-20
NL7513036A (nl) 1976-05-10

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